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Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
The oven door should be closed during broiling.
Step
1: If meat has fat or gristle near edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat maybe trimmed, leaving layer about
1/8 inch thick.
Step
2: Place meat on broiler rack in broiler pan.
Always use rack so fat drips into broiler pan;
otherwise juices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position
as suggested in Broiling Guide.
Step 4: Close the oven door.
Step 5: Press BROIL pad.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack. However,
you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat juices from draining to the
broiler pan. The juices could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary
to always use a rack in the
pan?
A. Yes. Using the rack suspends
the meat over the pan. As the
meat cooks, the juices fall into
the pan, thus keeping meat
drier. Juices are protected by
the rack and stay cooler, thus
preventing excessive spatter
and smoking.
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BROILING
Step 6: Select LO Broil (450"F.) by tapping
INCREASE pad once. Select HI Broil (550°F.) by
tapping INCREASE pad twice.
To change from HI Broil to LO Broil, press the
BROIL pad then tap DECREASE pad once.
Step 7: Turn food only
once during cooking.
Time foods for first side
per Broiling Guide.
Turn food, then use
times given for second
side as a guide to
preferred doneness.
and times are given together,
use first times given for thinnest food.)
Step 8: When broiling is completed press the
leave pan outside oven to cool during meal for
easiest cleaning.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
two
thicknesses
Q. Why are my meats not
turning out as brown as they
should?
A. Check to see if you are using
the recommended shelf
position. Broil for longest
period of time indicated in the
Broiling Guide. Turn food only
once during broiling.
(continued next page)
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